White chocolate berry cheesecake

White chocolate berry cheesecake

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(113 ratings)

Prep: 25 mins Plus 6 hrs or overnight chilling


Serves 8

A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal667
  • fat50g
  • saturates29g
  • carbs49g
  • sugars44g
  • fibre1g
  • protein9g
  • salt1.01g
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  • 2 x 150g bars white chocolate



    Chocolate as we know it in pressed

  • 2 x 300g tubs soft cheese (we used Philadelphia)
  • 284ml pot double cream
  • 50g caster sugar
  • 170g punnet raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 5 tbsp raspberry jam
  • 85g amaretti biscuits
  • 200g small strawberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • a few blueberries (optional)



    Blueberries are one of the few edibles native to North America and credited with being…


  1. Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.

  2. Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.

  3. Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.

  4. Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.

  5. To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

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Comments, questions and tips

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30th Nov, 2014
Fabulous recipe made it with my six year, swapped the biscuits for a traditional digestive biscuit base, was a great success. Thank you
30th Nov, 2014
Fabulous recipe made it with my six year, swapped the biscuits for a traditional digestive biscuit base, was a great success. Thank you
13th Sep, 2014
VERY expensive to make! cost over £10 when I can get one in Iceland for £1.50!
4th Apr, 2017
Stupid pointless review
harriet040394@gmail.com's picture
8th Sep, 2014
I made this last night for a YouTube video and it worked AMAZINGLY! I don't like amaretto biscuits so used a digestive and butter base instead - it was soooo good! There's a picture here - http://instagram.com/p/sseVZ3Q4yi/?modal=true
30th Aug, 2014
Delicious cheesecake everyone really enjoyed it. I used low fat soft cheese cause was worried about it being too rich. Next time I would use more amaretti biscuits than the recipe states and I would probably make the soft cheese/choc layer thinner. That's just down to personal preference though. Will definitely make again it was yummy.
13th Aug, 2014
Devoured within the blink of an eye! The most delicious cheesecake ever and so simple to make. I substituted morello cherry jam for the raspberry and swirled it into the mixture.
3rd Jun, 2014
Do you think if I used a round 8 inch pan this would work? Or should I just stick with the loaf tin? Also what's the best white chocolate to use? Thanks.
7th Sep, 2016
Hey! What did you do? I'm about to make this and I've realised my loaf tin is too small. I'm thinking I should use a round tin too. Thank you!
Annette A
19th May, 2014
This is another one of those 'you don't have to be a good cook to look like a fantastic one'! This was an absolute hit and so easy to make


harriet040394@gmail.com's picture
8th Sep, 2014
Was your mixture cold? Because that would set the chocolate really fast! And did you let the chocolate cool a bit before adding it?


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